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Ricotta not coagulating?

Feta_Compli | Jun 27, 201207:00 PM

Hey, just tried making ricotta with rennet tablets. I heated the whole milk until it bubbled up, then I let it cool to about 105 degrees F. I stirred in the rennet which was dissolved in water, and waited 10 minutes. However, the milk did not thicken and no curds separated from the whey. What did I do wrong?

And no, the milk wasn't ultra-pasteurized.

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